Stefani De Palma
Chef, Team USA 2025
Originally from Arcadia, California, Chef De Palma attended the Le Cordon Bleu in Pasadena, CA and after a three-month internship in Italy, moved to San Diego, CA in 2007. De Palma initially applied to Addison for a pastry position, joining the team in 2008 and diligently worked her way up through Addison’s kitchen, ascending the ranks from chef de partie, chef tournant, pastry sous chef to sous chef. In 2016, the 27 year-old assumed the role of Chef de Cuisine, where she worked closely with Chef William Bradley over the next six years to continue Addison's culinary evolution. Stefani was an integral part in helping Addison achieve its third Michelin star recognition in 2022. This was by-far, her most meaningful accomplishment to-date and a moment of pride that will last a lifetime.
In 2017, De Palma was named as one of Zagat’s “30 Under 30 Culinary Game-Changers” and was nominated as an Eater Young Gun Semifinalist. Throughout her 15-year tenure at Addison, Stefani had numerous opportunities to work alongside Ment’or to help support Team USA and to participate in events celebrating Addison's achievements for Forbes, Relais & Chateaux, and the Michelin Guide.
Bradley Waddle
Commis
Bradley Waddle is a 21 year old chef from Redding, California. He started cooking when he was roughly 9 years old, always fascinated by cooking shows, watching and helping his parents cook. From age 16, he started working in small restaurants around his hometown, beginning in the dining room, but always associating himself with the cooks, because that was what he truly wanted to do. By age 17, Bradley took his first job in a kitchen, working on the cold section and cooking pizzas. Bradley spent his free time reading and studying the works of renowned chefs and their restaurants, setting his goal to eventually open one of his own.
Bradley worked around Redding while still in school, but always studying and in 2021 he moved to Napa, CA to work for Chef Thomas Keller, one of his culinary idols. Initially hired as a kitchen porter, a little bit of ambition and, likely a bit of luck, put Bradley on the kitchen team as a Chef de Partie. Bradley made the decision in 2022 to move to England, to travel and learn new cuisine, while challenging himself with a new environment. It proved incredibly valuable as he worked under two-Michelin starred chef Michael Caines, absorbing culinary knowledge from his vast repertoire, and traversing England to advance his skills. Bradley traveled to France to experience in person the cuisine he had studied, and ended up in Lyon to watch the Bocuse d’Or finals in early 2023. He says, “I am looking forward to competing in the Bocuse d’Or, pushing myself and my abilities and have high hopes for Team USA getting to the podium in 2025!”
